For the Chicken:

• 3 to 4 lbs chicken (bone-in, skin-on pieces such as drumsticks, thighs, and breasts)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for marinade)
• 2 teaspoons salt
• 1 teaspoon black pepper

For the Seasoned Flour:

• 2 ½ cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust for heat)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 ½ teaspoons salt
• 1 teaspoon black pepper

For Frying:

• 3 to 4 cups vegetable oil (or peanut oil for traditional flavor)
• Deep cast-iron skillet or heavy-bottomed pan